These Easy Caramel Apple Bars capture the nostalgic flavor of a classic caramel apple — sweet, sticky caramel and tender spiced apples — all in an easy-to-slice dessert bar. With a buttery brown sugar shortbread crust that doubles as the crumb topping and a luscious dulce de leche filling, this recipe transforms the carnival favorite into a simple, shareable treat perfect for fall gatherings.
Why You’ll Love This Recipe
You’ll fall for these bars because they’re everything you love about caramel apples without the mess. The rich dulce de leche filling pairs beautifully with tart apples and a warm spice blend, while the crumbly topping adds a satisfying crunch. They’re easy to make, store well, and slice beautifully for parties, bake sales, or cozy family desserts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust and crumb topping:
Nonstick cooking spray
2 sticks (8 ounces) unsalted butter, softened
1/2 cup (107g) light brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
2 1/2 cups (300g) all-purpose flour
1 1/2 teaspoons baking powder
For the filling and topping:
2 large apples (about 14 ounces total), cored, peeled, and thinly sliced
1 tablespoon cornstarch
2 teaspoons apple pie spice
1 (13.4-ounce) can dulce de leche or high-quality caramel sauce (about 1 cup), divided
Directions
Prepare the pan: Preheat the oven to 350°F (175°C). Spray an 8×8-inch baking pan with nonstick spray and line it with parchment paper, leaving an overhang for easy removal later.
Make the dough: In a large bowl, beat the softened butter, brown sugar, salt, and cinnamon together until light and fluffy, about 2 minutes. Add the flour and baking powder, mixing on low speed until a crumbly dough forms.
Form the crust: Press about two-thirds of the dough (roughly 2 1/2 cups) evenly into the bottom of the prepared pan. Reserve the remaining dough for the topping. Bake the crust for 15 minutes.
Prepare the filling: While the crust bakes, toss the sliced apples with cornstarch and apple pie spice until coated. Stir in 2/3 cup of the dulce de leche until the apples are evenly coated.
Assemble: Once the crust is baked, spread the apple-caramel filling evenly on top. Crumble the reserved dough over the filling.
Bake the bars: Return to the oven and bake for 30–35 minutes, or until the topping is lightly golden brown.
Cool: Allow the bars to cool completely in the pan, about 1 hour.
Finish and serve: Heat the remaining dulce de leche in the microwave in short bursts until it’s thin enough to drizzle. Drizzle over the cooled bars, then slice into squares and serve.
Salted Caramel Bars: Sprinkle flaky sea salt on top after drizzling with caramel for a sweet-salty twist.
Nutty Crunch: Add 1/2 cup chopped pecans or walnuts to the crumb topping before baking.
Spice it Up: Swap apple pie spice for your favorite blend—try cinnamon and cardamom for a fragrant alternative.
Bigger Batch: Double the recipe and bake in a 9×13-inch pan; increase the baking time to 45–55 minutes.
Glazed Finish: Drizzle with a simple vanilla glaze instead of caramel for a lighter touch.
Storage/Reheating
Storage: Keep the sliced bars in an airtight container in the refrigerator for up to 4 days.
Freezing: Wrap bars individually in plastic wrap and store in a freezer-safe container for up to 3 months.
Reheating: For a warm treat, microwave a bar for 10–15 seconds before serving.
FAQs
What kind of apples work best for this recipe?
Granny Smith apples are ideal because their tartness balances the sweetness of the caramel, but Honeycrisp or Pink Lady also work beautifully.
Can I make these bars ahead of time?
Yes, these bars can be made a day in advance and stored in the fridge until ready to serve.
Is dulce de leche the same as caramel sauce?
Not exactly — dulce de leche is made from caramelized milk and sugar, giving it a creamier, richer flavor, while caramel sauce is typically made from sugar and cream.
Can I make my own dulce de leche?
Yes, simmer a can of sweetened condensed milk in a water bath for 2–3 hours, making sure it’s fully submerged at all times.
Can I use salted butter?
If using salted butter, omit the added kosher salt in the recipe.
How do I get clean slices?
Chill the bars in the fridge for an hour before cutting, and wipe your knife between slices for neat, even squares.
Can I add oats to the topping?
Yes, you can mix 1/2 cup of rolled oats into the reserved crumble dough for added texture.
Do I need to peel the apples?
Peeling the apples creates a smoother filling, but you can leave the skins on for added texture and fiber.
Can I bake this in a larger pan?
Yes, double the recipe for a 9×13-inch pan and extend the baking time slightly.
What can I serve with these bars?
Serve them warm with vanilla ice cream, whipped cream, or a drizzle of extra caramel.
Conclusion
These Easy Caramel Apple Bars bring together the best parts of fall — tender spiced apples, buttery crumb topping, and rich caramel flavor — in one irresistible dessert. Perfectly portable and simple to prepare, they’re sure to become your new go-to treat for any occasion, from bake sales to cozy nights in.
These Easy Caramel Apple Bars combine tender spiced apples, rich dulce de leche, and a buttery shortbread crust into a portable, sliceable dessert that captures all the flavor of a classic caramel apple — without the mess.
Ingredients
Nonstick cooking spray
2 sticks (8 ounces) unsalted butter, softened
1/2 cup (107g) light brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
2 1/2 cups (300g) all-purpose flour
1 1/2 teaspoons baking powder
2 large apples (about 14 ounces total), cored, peeled, and thinly sliced
1 tablespoon cornstarch
2 teaspoons apple pie spice
1 (13.4-ounce) can dulce de leche or caramel sauce (about 1 cup), divided
Instructions
Preheat the oven to 350°F (175°C). Spray an 8×8-inch baking pan with nonstick spray and line with parchment paper, leaving overhang for easy removal.
In a large bowl, beat the butter, brown sugar, salt, and cinnamon until light and fluffy, about 2 minutes.
Add the flour and baking powder, and mix on low speed until a crumbly dough forms.
Press about two-thirds of the dough (roughly 2 1/2 cups) into the prepared pan to form the crust. Reserve the remaining dough for the topping. Bake for 15 minutes.
While the crust bakes, toss sliced apples with cornstarch and apple pie spice. Stir in 2/3 cup of the dulce de leche until apples are evenly coated.
Spread the apple-caramel mixture over the baked crust. Crumble the reserved dough over the top.
Bake for 30–35 minutes, or until the topping is golden brown.
Cool completely in the pan for about 1 hour.
Warm the remaining dulce de leche in the microwave in short bursts until thin enough to drizzle.
Drizzle over the cooled bars, slice into squares, and serve.
Notes
Use Granny Smith, Honeycrisp, or Pink Lady apples for best flavor and texture balance.
Chill the bars before slicing for clean, even cuts.
Add 1/2 cup of chopped nuts or rolled oats to the crumb topping for extra texture.
Store leftovers in the fridge and reheat gently for a warm treat.
Double the recipe for a 9×13-inch pan and adjust baking time accordingly.
